Each serving of prime rib roast so tender that you can almost cut with a fork.
Servings and Ingredients
|2 tbsp.||plus 1/4 c. Hy-Vee Select olive oil, divided|
|1||(4- to 6-pound) prime rib roast|
|2 tbsp.||tri-color peppercorns, freshly crushed|
|2 tbsp.||fresh thyme, finely chopped|
|2 tbsp.||fresh sage, finely chopped|
|2 tbsp.||garlic, minced|
|2 tbsp.||Hy-Vee kosher salt|
|2 tbsp.||herbes de Provence|
|2 tbsp.||Hy-Vee Himilayan pink salt|
Things To Grab
- Large skillet
- Roasting pan with wire rack
- Meat thermometer
- Preheat oven to 500 degrees.
In a large skillet, heat 2 tablespoons olive oil over high heat. Sear all sides of roast until a golden color appears, approximately 2 to 3 minutes per side.
Combine remaining 1/4 cup olive oil with peppercorns, thyme, sage, garlic, kosher salt, herbes de Provence and pink Himalayan sea salt. Pat all over the seared roast; place roast in a roasting pan on a wire rack.
Roast for 20 minutes. Reduce heat to 275 degrees and roast for another 30 to 40 minutes. Turn off the oven but allow the roast to remain in the oven, with door shut, for an additional 10 to 15 minutes depending on desired doneness. Remove roast from oven and let sit for 10 minutes before slicing.
Meat will continue to cook as it rests. Plan on meat increasing about 5 to 10 degrees after removed from oven. A final internal temperature of 125 is medium-rare and 135 degrees is medium, so remove meat from oven accordingly.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 75mg
- Sodium: 1620mg
- Total Carbohydrates: 1g
- Protein: 20g